My first foray into a such a different style to what I'm used to. I'm feeling a little giddy. My FV fridge won't know whats going on. I've bought a pre-measured out all-grain recipe as follows; 4.5kg WY Bohemian Pilsner, 0.45kg BR Dextrin, 0.3kg WY Vienna, 0.1kg WY Acidulated. 30g Saaz @ 60mins, 15g Saaz @15mins, 15g Saaz @5mins. Mash temp at 66d. Didn't want to commit to buying more ingredients in bulk until I have a practise run first. I'm using MJ Bohemian yeast, and from what I've read a good temp schedule is - 10d primary, 3-5d secondary, 15d for 2 days. Anyone with a few of these under their belt care to advise if this is looking right, mainly in regard to the temp, as that and the yeast are about all I can change right now?